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Castelmagno DOP

Olive Points: 75pts

Price £7.60

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Weight: 200g* piece.

Unpasteurised cow's milk

One of the most important and esteemed Italian cheeses and considered the 'King of Cheese' in its native Piemonte, Castelmagno dates back to 1277! It was the first cheese in Italy to be awarded DOP status.

This is a pressed curd farmhouse cheese produced from raw cow's milk which must come from a very small, designated area in the province of Cuneo. It is quite difficult to track down in the UK.

Semi-hard, dense and crumbly, this ivory cheese with quite a rustic looking rind gets stronger and spicier as it ages. Aged Castelmagno naturally develops blue veins running through it and on the rind. Our Castelmagno has been matured for 120 days and has a unique, characteristic flavour. It is typically nutty and has an earthy aroma. 


The DOP mark: As a DOP (PDO) 'Protected Denomination of Origin' cheese, our Castelmagno has been guaranteed and certified by the Castelmagno Consortium in Italy. This is the best guarantee of excellence in a European agri-food product. Production, processing and preparation of our cheese takes place exclusively in the Castelmagno cheese DOP area of origin.


Serving suggestions

Wonderful as a table cheese served with Acacia honey, Passito wine jelly or truffle balsamic glaze. Castelmagno is used in many of Piedmonte's regional specialities such as Risotto al Castelmagno.

Best enjoyed with a robust red wine such as Primitivo, Barolo or Brunello di Montalcino.

Why not take a look at our delicious recipe "Gnocchi with Castelmagno cheeseon our blog.

How to store

Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. Castelmagno should keep for 10-15 days. Remember to remove from the fridge an hour or so before serving to allow the cheese to each room temperature. The rind is not edible.


Raw cow's milk, rennet, salt.

Our Producer - Azienda Agricola La Meiro

Unlike most of the the companies producing Castelmagno cheese nowadays, La Meiro does not use industrial methods of production, preferring to use ancient techniques passed down through generations of cheesemakers. La Meiro was set up by two brothers who returned to their birthplace after travelling around the world for work, with the aim of protecting the heritage of Castelmagno and restablishing it as one of Italy's top cheeses.

Located in Chiappi, the highest village of the Castelmagno Sanctuary, the cheese is produced with milk from lush, flowery pastures.

*Please note that we cut each individual piece of cheese freshly, so occasionally individual pieces may weigh very slightly under or very slightly over the stated weight.

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